The control of Salmonella in chicken processing plants is an ongoing challenge for many
factories around the globe, especially with the increasing demand for poultry escalating …

Poultry is one of the largest sources of animal-based protein in the United States. Poultry
processing has grown from a small local network of plants to nearly 500 plants nationwide …

Bacteriophages, or phages, are one of the most–if not the most–ubiquitous organisms on
Earth. Interest in various practical applications of bacteriophages has been gaining …

Salmonellosis is a prevalent food poisoning disease caused by Salmonella spp. that affects
millions of people throughout the world. Contamination of chicken meat and processing …

The Science of Poultry and Meat Processing is a book which provides students and industry
personnel with a comprehensive overview of the modernized meat industry. This book …

The risk of salmonellosis is expected to increase with the rise in the consumption of poultry
meat. The aim of this study was to investigate the combination treatment of peroxyacetic acid …

The effectiveness of recently approved Salmonella lytic bacteriophage preparation
(SalmoFresh™) in reducing Salmonella in vitro and on chicken breast fillets was examined …

Campylobacteriosis is one of the most common bacterial infections worldwide causing
economic costs. The high prevalence of Campylobacter spp. in poultry meat is a result of …

Human campylobacteriosis results from foodborne infections with Campylobacter bacteria
such as Campylobacter jejuni and Campylobacter coli, and represents a leading cause of …

Microbial biofilms occur naturally in many environmental niches and can be a significant
reservoir of infectious microbes in zoonotically transmitted diseases such as that caused by …